Bold, precise and locally influenced, this is an island variation on the steakhouse theme. You’ll find classic reds to pair with the expert-cooked cuts, but boutique bottles, grower Champagne and simpler Hawaiian-sourced plates shake up steakhouse stereotypes.
From the Sommelier: “We love wines that are true to themselves and reflect a sense of place. Because of this, one of our favorite things to do when a guest orders a bottle of Cabernet Sauvignon, Pinot Noir, Grenache etc. is to pour them a splash of the same grape that was grown somewhere else in the world so they can see firsthand the impact of terroir and climate on the wine.” —Chris Burman, STRIPSTEAK Waikiki
Dish We Loved: Sake and hamachi poke with ikura, yuzu kosho, fresno chili, crispy rice pearl